Jelly – a light dessert which is loved by both children, and adults. Usually it is given at the end of a lunch, but it can replace a dinner or an afternoon snack. For preparation of jelly the fresh and frozen berries, juice, syrups and cottage cheese to which gelatin is surely added are used.
It is required to you
- For cottage cheese jelly:
- 750 g of soft dietary cottage cheese;
- glass of milk;
- glass of granulated sugar;
- 2-2.5 tablespoons of gelatin;
- 5 glasses of the peeled walnuts;
- 5 glasses of prunes;
- 5 glasses of blackcurrant
- wiped with sugar;
- 2 tablespoons of cocoa;
Instruction
1. Wet gelatin in milk for 1-2 hours.
2. Divide cottage cheese into three parts and put in different bowls. Add to one cocoa, vanillin and mix with cottage cheese so that mass became homogeneous. It will be a chocolate layer.
3. Put in the second bowl with cottage cheese vanillin and the currant wiped with sugar. Mix everything with cottage cheese.
4. Add vanillin and the crushed walnuts to the third bowl. Mix them with cottage cheese.
5. When gelatin bulks up, put it on a water bath or slow fire and, constantly stirring slowly, wait when gelatin is dissolved completely. Then pour granulated sugar and stir. You watch that mix didn't boil. When sugar is dissolved, switch off fire and cool solution.
6. Pour in each of bowls equally a milk mix with gelatin and stir it with curds to uniformity.
7. Choose a form in which will cook cottage cheese jelly, lay out in it contents of one bowl, cover a form or place in a plastic bag (it becomes in order that jelly didn't absorb foreign smells) and place in the fridge.
8. When the first layer stiffens, get a form from the fridge, accurately lay out contents of the second bowl over this layer and again place in the fridge. After hardening of the second layer lay out the third cottage cheese layer in a form. When it stiffens – jelly is ready.
9. Knife ready jelly and shift accurately to a dessert plate or in an ice-cream bowl, without breaking layers. On every portion put berry, segment of tangerine or a part of walnut.
10. Cottage cheese jelly can make portion, for this purpose it is necessary to have the necessary quantity of suitable molds. Ready of them it is easy for jelly to lay out, having lowered a mold for several seconds in hot water then immediately overturn it on a plate.
11. It is possible to make cottage cheese jelly in low, large diameter, wine glasses on a low leg and a tax for a table directly in them.